Fa La La La La

La La La Laaaaaa! Happy holidays, everyone! We are so very, very full right now. This season we celebrated two Christmas meals with Chris's family and three with mine. Plus, we're hosting a little cocktail party (with snacks, of course) this weekend. And my gym is closed til January 2nd. Sheesh.

Well anyway, let's go ahead and have virtual seconds-- this was the Christmas night menu at our house:

-Salad (Romaine, Roquefort, pecans and fuji apples with balsamic vinaigrette)
-Duck breast with a port-cherry sauce (recipe below)
-Risotto
-Sweet potatoes roasted with sage
-Lemony haricot vert with shallots

-Rum cake
-Creme de menthe brownies

Duck Breast with Port-Cherry Sauce
Adapted from epicurious.com
Serves 4

Ingredients:

• 1 cup frozen dark sweet cherries, thawed, halved
• 1 cup chicken stock or canned low-salt chicken broth
• 1 cup beef stock or canned beef broth
• 1/2 cup ruby Port
• 1 fresh thyme sprig
• 4 6-ounce duck breast halves

Directions:

• Combine first five ingredients in small sauce pan over medium high heat. Simmer, stirring occasionally until reduced and syrupy, about 20 minutes.
  
• Preheat oven to 400 degrees. High heavy oven-proof skillet over medium high heat. Score the skin of the duck breasts with a paring knife. Season both sides with salt and pepper.
  
• Sear breasts skin side down for several minutes, until skin is brown and crisp. Flip breasts over and sear for a minute or two. Remove skillet from stove and place in preheated oven. Cook until medium rare, about 10 minutes.
  
• Remove to cutting board and allow to rest. Taste cherry sauce and season with salt and pepper. Slice duck thinly on the diagonal and top with sauce.